Sweet, spicy, and rolled up perfectly in a crisp lettuce leaf. Sign me up!
Hello friends, I’m back with another recipe. And this time, it is one of my favorite dishes to add to my weekly routine. Loosely based on bulgogi (Korean thinly-sliced beef), Korean lettuce wraps are delicious, healthy, and simple to make. They’re great for a filling lunch or a satisfying dinner, while also being immensely make-ahead-friendly for all my meal-preppers out there. There’s no need to spend hours in the kitchen or use a complicated marinade. Everything is easy and straightforward, making Korean lettuce wraps all the more enjoyable.
Sweet or spicy? A classic debate, but there is no need to choose sides with Korean lettuce wraps. They’re gloriously sweet AND spicy, boasting intense flavor with every bite. Plus, with the added flavors of sesame oil, garlic, ginger, and onion, your palate will be impressed and your stomach will be well-pleased. While very filling, I also love how light these lettuce wraps are. When I’m feeling bloated, or simply wanting to avoid a lot of carbohydrates, Korean lettuce wraps are one of my go-to meals. Why not try them out for a refreshing yet invigorating meal this week?
Are Korean Lettuce Wraps Healthy?
Korean lettuce wraps are considered pretty healthy for multiple reasons. They are great because they call for lean ground beef (which is lower in fat than typical ground beef) and just one tablespoon of sesame oil. Korean lettuce wraps are jam-packed with vegetables and spices. Garlic, ginger, carrot, cucumber, red bell pepper, and onion all add essential vitamins and minerals to your diet, overall promoting a well-balanced meal. Finally, using lettuce leaves instead of a carb significantly reduces the overall carbohydrates in the meal, making Korean lettuce wraps a lighter and more refreshing option.
What Is the Best Lettuce to Use for Korean Lettuce Wraps?
A good lettuce leaf is what really makes for stellar Korean lettuce wraps. Why waste beautifully marinated beef by putting it into a small or wilted lettuce leaf? That would be so sad! And that is why I recommend Boston or Bibb lettuce. Their medium-to-large, round, cupped leaves make it a perfect choice for lettuce wraps. Each bite into a Boston or Bibb lettuce wrap is smooth yet crunchy, delivering a perfectly crisp experience. But hey, I’m not a ‘lettuce connoisseur,’ so go ahead and use whatever lettuce you prefer when crafting your lettuce wraps. I’ve heard Iceberg and Romaine can also be great options!
How to make ahead and store
Korean lettuce wraps are easy to love for their gorgeous flavor profile and the fact that they can be made in advance or enjoyed as leftovers. Simply allow your beef and veggie mixture to cool after cooking, then store it in an airtight container in the fridge for up to 3 days. Once you’re ready to eat, you can reheat the mixture and then add it to your fresh lettuce leaves. Additionally, you can also marinate your beef for up to 24 hours if you would like to intensify the marinade flavor.
Serving Suggestions
Korean lettuce wraps are perfect on their own, but if you enjoy having multiple dishes to pick from during your meal, then I have a couple of suggestions for you. If a low-carb meal is not a goal for your current health journey, then a side of white or brown rice would create a more filling meal. You could also make a few sides/appetizers, such as Egg Rolls, Spring Rolls, Pickled Red Onions, or a Cucumber Salad.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 head Boston or Bibb lettuce leaves separated
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced red bell pepper
- 2 green onions chopped
- 1 tablespoon sesame seeds optional
Instructions
- In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it up into small crumbles. Drain excess fat if desired.
- In a small bowl, mix together soy sauce, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and black pepper. Pour this mixture over the cooked beef and stir to combine. Cook for an additional 1-2 minutes until well incorporated.
- Lay out the lettuce leaves on a serving platter. Spoon the beef mixture into each lettuce leaf and top with shredded carrots, sliced cucumber, red bell pepper, green onions, and sesame seeds if desired. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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